HAZELNUT, PASSION FRUIT, WHITE CHOCOLATE LAYER CAKE | Valrhona

Name: HAZELNUT, PASSION FRUIT, WHITE CHOCOLATE LAYER CAKE | Valrhona
Ingredients: 160g toasted hazelnuts; 230g sugar; 40g all-purpose flour; 8 ea egg whites; 3/4 tsp salt; 1 tsp amaretto liqueur; 140g heavy cream 36%; 1 ea vanilla bean (scraped); 30g glucose; 10g salt; 100g 8118 (OPALYS 33% FEVE 3KG); 200g heavy cream 36%; 20g Grand Marnier (or another orange liqueur); 153g passion fruit purée; 20g brown sugar; 20g honey; 500g heavy cream 36%; 440g 15390 (INSPIRATION PASSION FEVE 3KG); 175g butter; 110g powdered sugar; 8g salt; 275g all-purpose flour; 30g 9932 (CACAO POUDRE 250G); 1 ea Chocolate Cookie Batch; 180g 2258 (PRALINE NOISETTE 60% CARAMELISE 5KG)

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Place the first layer of Hazelnut Sponge on a cake board or plate and spread with a ½ inch layer of Passion Fruit Whipped Ganache. Spread evenly. Top with a

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